Gazpacho

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. It’s everyone’s favorite light and refreshing meal here to beat the summertime heat. And when made with the season’s best ripe produce — oh boy — there’s nothing better.

When it’s not tomato season, they can be bland, mealy, and all-around disappointing. But when late summer rolls around and the tomatoes turn juicy and sweet, we can’t get enough of them. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste. If you like it a bit more tart, slip in a teaspoon at a time until it tastes right to you.

For the creamiest soup, use a high-powered blender. The higher the horsepower, the finer the blend; the longer you blend, the more air is incorporated into the mix. It keeps in the fridge for 4-5 days so you can keep enjoying its cool refreshment in hot weather.

Not quite what you are looking for? Try these other great recipes:

• Potato Leek Soup
• Seafood Gumbo
• Chicken Soup with Sweet Potato

Gazpacho

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More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time.

• Author: NY Times
• Prep Time: :15
• Total Time: :15
• Yield: 6-8 1x
• Category: Beverage
• Method: Blender
• Cuisine: Spain

Ingredients

Scale 1/2x1x2x3x4x

• About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
• 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
• 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1 small mild onion (white or red), peeled and roughly cut into chunks
• 1 clove garlic
• 2 teaspoons sherry vinegar, more to taste
• Salt
• ½ cup extra-virgin olive oil, more to taste, plus more for drizzling

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Instructions

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. If necessary, work in batches. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.